Jain-Style Vaalachi Usal Field Bean Curry Recipe

About this recipe

This is a traditional Maharashtrian dish made with sprouted field beans (vaal) that adheres to Jain dietary restrictions. It's a wholesome, protein-packed curry that's perfect for lunch and is spiced with aromatic Indian spices for a comforting and nutritious meal.

Ingredients

• 250 ml Coconut Milk
• 1 kg Bell Peppers
• 100 g Coriander Powder
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• 250g Coriander
• 10G Salt
• 500 ml Water
• - Lemon Juice

Instructions

1. Step 1: Heat 2 tablespoons of peanut oil in a heavy-bottomed pan over medium heat for 2 minutes until the oil begins to shimmer. Add the finely chopped green bell peppers and sauté for 4 minutes, stirring occasionally, until they soften slightly.
2. Step 2: Reduce the heat to low and add 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of red chili powder. Stir the spices for 30 seconds to release their aroma without burning them.
3. Step 3: Add the pureed tomatoes to the pan and cook for 5 minutes over medium heat, stirring occasionally, until the mixture thickens and oil begins to separate. Adjust the heat as necessary to prevent sticking.
4. Step 4: Stir in the sprouted vaal (field beans) and mix well to coat them with the spice mixture. Pour in 200 ml of water and bring the mixture to a gentle boil over medium heat. Reduce the heat to low, cover the pan, and let it simmer for 12 minutes until the beans are tender.
5. Step 5: Once the beans are cooked, add 100 ml of coconut milk and 1 teaspoon of salt. Stir well and let the curry simmer for 3 minutes to allow the flavors to meld together.
6. Step 6: Turn off the heat, garnish the curry with 30 g of freshly chopped coriander leaves, and drizzle 1 tablespoon of lemon juice over the top for a fresh, tangy finish.
7. Step 7: Serve hot with steamed rice or freshly made chapatis for a complete Jain-compliant lunch.